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Tossed Antipasto Salad

Foreign.Taste's picture
Ingredients
  Sliced carrots 1 Cup (16 tbs)
  Cauliflowerets 1 Cup (16 tbs)
  Tomatoes 2 Medium, cut into wedges
  Pitted black olives 1 Cup (16 tbs)
  Italian salad dressing 8 Ounce (1 Bottle)
  Chopped iceberg lettuce 4 Cup (64 tbs)
Directions

Cook carrots and cauliflower in a small amount of water in saucepan just until tender-crisp; drain.
Combine with tomatoes and olives in bowl.
Add salad dressing to vegetable mixture; mix gently.
Marinate, covered, in refrigerator for several hours to overnight.
Drain, reserving marinade.
Combine vegetables with lettuce in bowl.
Serve with reserved marinade.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Cook Time: 
15 Minutes
Servings: 
6

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4.23846
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 185 Calories from Fat 135

% Daily Value*

Total Fat 16 g24.3%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 874.2 mg36.4%

Total Carbohydrates 12 g3.9%

Dietary Fiber 2.1 g8.2%

Sugars 6.5 g

Protein 1 g2.9%

Vitamin A 79.9% Vitamin C 25.8%

Calcium 2.6% Iron 3.8%

*Based on a 2000 Calorie diet

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Tossed Antipasto Salad Recipe